Serve bulgur and jicama salad with barbecued meats or as an
appetizer.

1 cup bulgur

2 cups boiling water

2 teaspoons beef bouillon granules

3 cups peeled and shredded jicama (about 1 lb.)

1 cup chopped red onion

2 large carrots, peeled and shredded

1/2 cup chopped celery

Mint dressing (recipe follows)

Salt

Romaine spears

In a large bowl, combine bulgur, boiling water, and beef bouillon;
mix and let stand until water is absorbed, about 1 hour. Plce in a fine
strainer to drain. Mix bulgur, jicama, onion, carrots, celery, and
dressing. Add salt to taste. (If made ahead, cover and chill up to 4
hours.) mound salad on a platter. Arrange romaine around tabbouli.
Spoon onto lettuce leaves to eat as an appetizer or eat alongside
lettuce as a salad. Makes 18 appetizer or 10 side-dish servings.--Marie
Mitchell, Lake Oswego, Ore.